Gluten Free Banana Quinoa Muffins Food

GLUTEN-FREE BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
• In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
• Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
• Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
• Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
• Let the muffins cool for 10 minutes on a wire rack.
• Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.

BANANA NUT QUINOA MUFFINS (GLUTEN-FREE)

Steps:

• Preheat the oven to 375 degrees F. In a large bowl, combine the rice flour, quinoa flakes, sugar, baking powder, cinnamon, salt, nuts, and raisins. In a medium bowl, combine the bananas, oil, egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow to sit for 5 minutes. The quinoa will thicken the batter and the mixture will be light and fluffy. Scoop the batter into 12 greased muffins tins. I like to use an ice cream scoop. One full scoop per tin will portion the amount almost perfectly and will allow you to keep the batter light and fluffy. (Avoids dripping all over the pan, too!) Bake for 12-15 minutes or until just cooked through. The muffins will be pale in color but moist and light. Allow to cool in the pan for a few minutes, and then gently loosen the edges with a knife and cool on a baking rack. I store the cooled muffins in an airtight container in the refrigerator to preserve freshness. Stored this way, they will last for about a week. These muffins also freeze well.

GLUTEN-FREE BANANA QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Generously grease a 12-muffin tin with cooking spray or butter. Set aside.
• In a medium mixing bowl, combine all dry ingredients (quinoa flour, flaxseed meal, baking soda, cinnamon, salt). Set aside.
• Using your mixer, combine all wet ingredients (milk, honey, eggs, butter, vanilla, ripe mashed banana) in a large bowl and mix well.
• Slowly add dry ingredients to wet ingredients until all ingredients are combined (about 60 seconds). Scrape the sides and continue to mix for 15 seconds.
• Fold chocolate chips into muffin batter.
• Add batter to muffin tin, dividing mixture evenly among the 12 muffin tins.
• Slice a banana into 1/2 inch slices. Add slice on top of each muffin (optional).
• Place muffins in the oven for 18-20 minutes or until toothpick comes out clear.
• Serve immediately for best results. Store muffins in an airtight container for up to three days.

BANANA-QUINOA MUFFINS (WHEAT FREE)

Steps:

• Preheat oven to 400 degrees.
• Mix flour and flakes with the other dry ingredients.
• In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
• Pour into greased muffins tins.
• Bake for 20-25 minutes.
• NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.

GLUTEN FREE BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees fahrenheit.
• In one bowl sift together all dry ingredients.
• In a second bowl combine mashed bananas, egg (beaten) and melted butter.
• Add dry ingredients to wet, mix well.
• Spoon mixture into lined muffin pan. (minxture will be thick).
• Bake for 20 minutes.